Meatless Monday - Quick Couscous Stuffed Tomatoes

The cooler weather is starting to move into many parts of the country as summer is giving up her hold. We are now trying to use up the last spoils of the summer garden before the autumn crops take over entirely. Of course this is a recipe that you should bookmark and come back to a few times next summer while you can get great tasting tomatoes.

You can find hundreds of different recipes for stuffed tomatoes, many of them include baking the tomatoes in the oven with lots of cheese bubbling out of them. Doesn't that sound good? Maybe I'll try something like that one day soon but for now I'm still not ready to turn on the oven and heat up the house and I'm not ready to give up that fresh tomato taste. So this recipe is heavy on fresh flavor and a quick, easy meal. You can even make the couscous a head of time. If you can't or don't want to eat pasta try a hearty grain.

Directions:
Cut the top off of the tomato and scoop out the insides with a spoon but try to leave the fruit at the skin in tact. Chop the tomato insides and place in a medium bowl with the couscous, feta and herbs. Mix well then return it the hollowed out tomato. Serve and enjoy.

The ancients believed inanimate objects such as pottery had a soul. I
can understand why they thought this. It comes from the ground, where
life sustaining plants grow, and just like people; with direction it
can be molded. Also like people and plants it has mind of its own and
sometimes rejects the direction in which we lead it. Often the
resulting pot is better than what we intended at the start. This is why
I love working in clay and why my style is not highly refined or rigid.
I gently guide the clay and the glaze but rejoice in letting them
become what they will by the other forces they encounter. Just like
planting a seed in the garden, even when I have specific plans for it
I’m never exactly certain what it will be until it is fully developed.
I hope you enjoy my work as much as I enjoy sharing it with you.